Newbie first post, new Spicewine

[Riversmokerising]

Hello,
Picked up a new Spicewine medium ( to me) and fired it up. Used 1 chimney of various old left over briquettes at 9:15. Took about 45 minutes to get to about 230. Put on one teeny pork butt hastily and carelessly covered in seasoned salt and played with fire and oak chunks until 12:15. Added a second chimney and a little unlit spread on top and went to bed. Over slept and checked cooker at 5:30 which was still chugging away at 250. 8-9 hours on less than 10 pounds of coal and a few chunks of oak. Not bad, I'm psyched.

 

[Ron_L]

Congrats on the new toy! Jay builds some great cookers!

 

[T&S BBQ]

Your off and running now!

 

[Stingerhook]

The obsession will only get worse.

 

[pjtexas1]

i wish my first post would have been about a cooker this nice.:laugh:

 

[KevinJ]

Congrats on the new smoker.

 

[G'Daddy]

Keep enjoying your cooker...

 

[cowgirl]

Congratulations and welcome to the forum!

 

[Groundhog66]

Welcome, and congratulations on your purchase!

 

[NCGrimbo]

Enjoy that Spicewine. They are great cookers and I loved mine while I had it.

 

[kathicooks]

Enjoy it! And be prepared to let this take over your life. :-D
The more time you spend on the forum, the smarter you'll get. I love that everyone here is willing to share their knowledge of how to be successful, and their stories of failures so that we don't all have to experience the same.
Welcome!

 

[angryelfFan]

Congrats! Pictures!!

 

[Dmakkk]

Guard your wallet....

 

[punchy]

i want one sooo bad

 

[Riversmokerising]

Thanks everyone. A big step up from my WSM which will always hold a "warm" place in my heart.

 

[Riversmokerising]

Finally figured out how to attach picture. First ever brisket, second cook in spicewine.
Lessons learned: dont trust thermometer in door, 50+ degrees low. Thought I was at 250 checked with thermoworks and it was at 316. Second lesson, it will take a little while to learn fire management, bounced around between 260-295 over next 8-9 hours. Third lesson: a lot can change in 45 minutes, internal temp jumped from 180 to 206, so while really good it was just a touch overcooked and more dry than i had hoped. Certainly pleased with crust.
So I am reading forum for fire management on spicewine.

 

[Riversmokerising]

Here is the beast... Have not named it yet... Belcher perhaps?

 

[KevinJ]

That's a great looking Smoker, your door thermo may be adjustable but I always like to monitor grate temperatures regardless.

 

[Enrico Brandizzi]

Complimenti! Your smoker is a beauty.
Welcome to the forum too.

 

[punchy]

very nice smoker. I bet after some getting used, you will know how to run it like a boss.